1/4 cup (1/2 stick) butter, melted
1-1/2 cups Graham Cracker Crumbs
1 cup sugar, divided
1-1/2 tsp. ground cinnamon, divided
3 pkg. (8 oz. each) Cream Cheese, softened
1 tsp. vanilla
3/4 cup Sour Cream
3/4 cup finely shredded carrots (about 2)
1-1/2 cups Whipped Topping
HEAT oven to 325ºF.
MIX butter, crumbs, 1/4 cup sugar and 1/2 tsp. cinnamon; press onto bottom of 13×9-inch pan. Bake 10 min.
BEAT cream cheese, vanilla and the remaining sugar and cinnamon in large bowl with mixer until blended. Add sour cream; mix well. Add eggs, 1 at a time, beating after each just until blended. Stir in carrots; spread over crust.
BAKE 45 to 50 min. or until center is almost set. Cool completely.
Refrigerate 4 hours. Serve topped with whipped cream.
Total fat: 15 g
Saturated fat: 9 g
Cholesterol: 75 mg
Sodium: 170 mg
Carbohydrate: 16 g
Dietary Fiber: 0 g
Sugars: 12 g
Protein: 3 g
Vitamin A: 20% DV
Vitamin C: 0% DV
Calcium: 4% DV
Iron: 2% DV